Tuesday, April 25, 2017

The famous Lablebi recipe!

Here’s a quick
Tunisian recipe for one of the most famous Tunisian dishes: Lablabi, (or
chickpea soup, for some). It’s warm with plenty of nutrients, making it an
ideal dish for the coming winter.

1. Heat olive oil
in a large saucepan with medium heat, adding a few ounces of onion and garlic.

2. Cook and stir
for around 6 minutes, until you see the onion and garlic softened.

3. Add cumin,
coriander and saffron, cooking and stirring for about 3 minutes, until you can
smell the spices.

4. Stir in the
harissa – the spicy red sauce –

5. Add the
chickpeas and boil the ensemble gently, then cover the pan with a lid, letting
it cook for around 10 minutes at medium temperature so the flavors develop.

6. Add the tomatoes
and cook for another 3 minutes, until the tomatoes have softened.

7. Meanwhile, bring
a large saucepan of water, boil it gently and add the white vinegar – crack
each egg into a saucer then add them, one at a time (one egg per plate).

8. Cook over medium
heat for about 3 minutes or until the whites are set but the yolks are still
runny, then carefully remove each of them and place them on kitchen paper to
drain the excess water.

9. Fill
approximately half of each bowl, with
broken pieces of bread.

10. Some people also add an additional egg to
each bowl, sprinkle over some french coriander, capers and almonds. You can
also add a a little tuna to make it extra tasty. Serve with extra harissa and
sliced lemon to the side.

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